Vegan substitute for Buttermilk
Buttermilk is acidified milk that tenderises crumb and reacts with baking soda. Plant milk plus acid does exactly the same.
Options, ratios and best uses
Soy milk + lemon
240 ml + 1 tbsp lemon juiceRest 10 minutes until it curdles.
Best for: pancakes, scones, cakes
Soy milk + vinegar
240 ml + 1 tbsp cider vinegarNeutral flavour; the most reliable curdle.
Best for: cornbread, soda bread
Plant yoghurt thinned
3 parts yoghurt : 1 waterThicker result, extra tang.
Best for: marinades, rich cakes
Tips
- Soy and pea milks curdle best — almond barely does
- Use within 30 minutes of mixing
- Keep the soda in the recipe: it needs the acid
Avoid
- Using sweetened vanilla milk in savoury bakes
- Substituting with plain plant milk and no acid
Questions people ask
Why does my almond buttermilk not curdle?
Low protein. Switch to soy or pea milk for visible curdling.
Does it change the taste?
Barely — the acid is neutralised by the baking soda in the oven.